Best dessert and baking recipes from TASTE Magazine

Sticky sugar-and-spice-infused satsuma served with Greek yoghurt

20 minutes

Baked coconut custard with soft meringue and persimmon

30 minutes

Olive ice cream with warm organic white chocolate sauce

2 hours (freezing time)

Strawberry and fruit schnapps jelly

10 minutes

Cupcake recipes

Lemon cupcakes with beetroot frosting and candied violets

20 to 30 minutes

Pansy pancakes with sorbet and sweet beetroot-and-cherry syrup

Apple recipes

Apple clafoutis

1 hour

Apple clafoutis

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

60 g butter
8 apples, peeled, cored and sliced
½–1 cup apple cider
50 g sugar
icing sugar, for dusting
crème fraîche, for serving

For the batter, blend together:

6 extra-large free-range eggs
2 cups full-cream milk
120 g flour
50 g sugar

Method

Preheat the oven to 180ºC.
Heat the butter in a frying pan. Stir in the apple. Pour the cider into the pan and sprinkle with sugar. Simmer for 5 to 10 minutes, or until soft.
Turn into a buttered baking dish, about 30cm in diameter. Pour over the batter and bake for 45 minutes to 1 hour, or until puff ed and browned.
Dust with icing sugar and serve immediately with crème fraîche.

Per serving: 1330.3kJ, 8.3g protein, 16g fat, 42g carbs

TASTE’s take:
This simple country dessert is no more than a jug of pancake batter poured over fruit and baked until puff ed and golden. Here, the apples are first cooked in apple cider then served with a dollop of crème fraîche.

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Alfajores

Sticky sugar-and-spice-infused satsuma served with Greek yoghurt

Baked coconut custard with soft meringue and persimmon

Olive ice cream with warm organic white chocolate sauce

Strawberry and fruit schnapps jelly

Lemon cupcakes with beetroot frosting and candied violets

Pansy pancakes with sorbet and sweet beetroot-and-cherry syrup

Apple clafoutis

Apple clafoutis

Ingredients

Method